PHEASANT BOOYAH

2 whole pheasants

2 onions, chopped

3-4 sticks chopped celery

salt

pepper

garlic salt or powder

2 tbsp. Italian seasoning (minimum, add more as desired)

Cook pheasants in water until meat falls from bones.

Remove birds, bone and cut up.

Add to broth:

Potatoes

Carrots

Peas

Corn

Tomatoes (15 oz. Crushed)

Cabbage

Note: quantities and types of vegetables may be altered as desired. Cook

slowly until vegetables reach desired consistency (2-3 hours)